40 



Kmiii tlic si-vnitli ilikv to the ruiiitiriitli Any tin* iilmliol Htciulily iti<'ntu'«ii> . 

 till' ilcxtro^c is very quickly rt'inovcd, thon- U-in;; li-ss tlmii one |K'r cont on Iho 

 U'litli Any, mill Ix'twi-«!« tlit- scvoiitli day iinil tlic Itntli tlic dvxtriii i« nMlncwl fnun 

 7 |ior init. tti 2.8 jur tviit. iiUjiit wliii h it niii:iiiis diiiiiii; tlif n*t of llii- tiim-, 

 owiii^j proltiilily, U> tlie koji liiiviii^ lost it« iictivity. 



Wlun tlic liquid was liontcd by tlic intrtNliictioti i.| Imt wiiti-r Uirnd» tin- 

 t(in|K'n\tiiri' nttaiiicd wiis '2'-V in tlic 'l'">kii> l>n'\v<ry, und 2->'C iit Ninliin<mii\i». 

 As soon 118 tlie nuisli \\:vs truisfcrrcil t<> tlic slmllmv Inljs, however, it U-jjiui to 

 cool down, tlic nctivity of the IcrMU'iitiitiun not licin;; suHiuieiit to kwp np tlic 

 tciii|>i-riitin'c; tlie coiii|i<>!>itii)n of tlic liquid indeed, hliows tlint this ruxnlt iiiiutt 

 i'ollnw iiiasinneli ms tlicrc is not cnoii<;li I'.ind left in tlic liquid in tlic form of 

 sii;^r :ind dextrin to allow tlie iiotivc growth of the ferment t<i cuntiniie Hj-iki- 

 on the tcntli il.iy tin' tcmiienitr.re fell f4. 14T; . on (he twelfth dny to lO^'C. and 

 on the foiiriccntli day to yi,'. 



A sample of the finished jiioto ulit.iiiied fioni the liu-wery at Nishinomiyu 

 hiid the fullowiiij^ (.'om|K>sitiüii, which aj^recs very well with that iditiiined in 

 'J'okio, t'roiu which it muy lie inferred that dillcr 'iit spceimiMis of niofo will not 

 differ in ooinjxisition to any marked extent. 



KlNI.SllKli Mirm riiiiM NI.SIIINo.MIVA. 



Alcohol IM .') % 



Dextrose _' 



Total m:id f»!". 



Starch und cellidoso 1(>.08 



Water (l.y dillcrencü) 72.1G 



100 00 



Till' chcmieiil clian;;<'s which ^o oii in the |irodiU'tion of molo an- Kiithci<-ntly 

 easily explained in jjiiieral terms. Din in;; the first days, whilst the mixture »•• 

 kept at a low temperature, the koji is acted iqion hy the water ami the solution 

 then attacks the starch accordiii<; to the re.u;tions alru-idy indicate«]. Thix result« 

 in tlie proiliictioii of a s:u-chai'iiie an 1 dcxtritioDs liquid forniin;; a siiitablo fund 

 lor the ferment which suhhiiiui ntly cstahlishcs itself in the liquid on wannin«;. 

 IIow the ferment apficars «ill In- di.>«ciisso<t in a later .section. Whilst the yiwt 

 is growing ami converting the siii;ar into aluohol, the solution of starcli and Uie 

 hydration of dextrin hy the koji still continue hi Ion;; as the latter retains its 

 activity, hut that ap]K'ars to lie destroyed some time lieforc the moto is con»- 

 pletely finished. At the end ot this Kta;;c the y(aist ferment though not 

 vigorotiB, is well fonnetl and only R<qiiiru8 a fn-sli addition of food to comnicnn' 

 growiiijj; with renewe«! activity. It may, iiidetil, U- »aid that the pru|nrat4on 

 of moto has for its main ohject the production of a he,iltliy ferment, so that the 

 use of the nioto in tin- siiliseipieiit o|ienilioiis aiiswein verv iicarlv to the ye»u>t 

 milled to the wort in lH'<'r-l>rewin;r. 



